Tuesday, June 22, 2010

Matcha Japanese Cotton Cheesecake (Alex Goh)

Wendy saw my earlier posting and decided to make a Japanese Cheesecake for Mother's Day. I saw her entry and decided to try her recipe (I made this one month ago but only had time to blog about it now). Now, this is the beauty of the cyberworld! So much interaction and so much to learn.

I have a satchet of matcha/green tea that is expiring soon so I just added 2 tsp of it into the batter as I didn't want to waste my precious matcha.

I have to confess, I made this without any weighing scale and most measurements are in cups and teaspoon estimation.

24g corn flour - eh, how much is 24g in teaspoon?? I've got a little note pad which I scribbled out the recipes I wanted to try. For this Japanese Cheesecake recipe, I have 3 versions scribbled on one page. 1 is original recipe, the 2nd is 1/2 recipe and the 3rd is Wendy's. The page is too overloaded with words and I think I got confused. Aunty A told me 20g corn flour = 8 tsp, so after calculation, 24g should be 9.6 tsp. But I used only 6 tsp in this attempt.

15g butter - again, how much is 15g? I just cut out 1cm thick and assume it should be around there :P

30g flour - I used 1/4 cup flour

75g sugar - I used 1/4 cup sugar

125g cream cheese - I just use my eye power and cut the block of cream cheese into 2, assuming they are the same size and weight.

I covered the cake with aluminium foil as I was worried the cake will crack too much. There was no crack but the top didn't get brown enough.

The cake turned out pretty well, slightly more crumbly and I thought it's not as moist as the recipe I have.

The holey cake when sliced, not as soft and moist as I suspect I didn't get the measurement correct in the first place. I made another cake using this recipe and it turned out better than this attempt. Will blog about it another day.

Oh ya, you added peach the last time you made your cheesecake right, any cakes with moist fruits as fillings 100% will be moister. Maybe you add in some fruits to this recipe, and maybe it'll turn out well to your liking.

I'm going to experiment a chocolate version with this recipe, someday, but dunno which day.